The IBV30 spiral dough mixer is the step up in the variable-speed fixed-head range after the IBV20 (22 L, €2,160): 32 litres of bowl, 1100 W, 230V single-phase, 430×750×810 mm format and 25 kg. It is aimed at artisans and artisan pizzerias needing variable-speed precision over a 20 kg-per-batch production volume — i.e. 6 kg more per cycle than the IBV20, and 10 extra dough balls at 280 g. The variable drive, single-phase and fixed head form a coherent combination: precision for quality, with no electrical-installation constraint and no bowl-handling complexity.
32 L variable speed: 20 kg of dough with total control
The IBV30's drive varies the spiral's speed continuously — from very low speed for gentle incorporation, up to nominal for maximum gluten-network development. On a 20 kg dough mass, this speed control brings measurable technical benefits:
- Incorporation with no thermal resistance: at very low speed in the first minutes, the 20 kg of flour and water combine gradually without the spiral's friction warming the mass — particularly important with strong flours at high hydration.
- Progressive gluten-network development: the gradual speed ramp over 3 to 4 minutes after incorporation lets the gluten network build in an orderly way rather than under mechanical shock. The result: a more extensible dough with a more regular crumb after fermentation.
- Recipe-by-recipe adaptation: a thin-crust pizza (65% hydration, 8 minutes of kneading) and a focaccia (80% hydration, 15 minutes in phases) use very different speed profiles. The drive lets you master both with the same tool.
230V single-phase: no installation constraint
The IBV30 runs on standard 230V single-phase — no three-phase installation required. At 1100 W on a 16 A circuit, it plugs in like any professional kitchen appliance. This absence of electrical constraint is especially useful in rented premises where electrical-board changes are not allowed, in shared or temporary kitchens, or in establishments wanting to add a mixer without calling an electrician.
For comparison: the IBT302V (32 L, 2-speed, 3-phase 400V, €2,375) is cheaper and flexible, but needs 3-phase. The IBV30 (32 L, variable speed, single-phase, €2,580) is €205 more, but plug-and-play on 230V. The choice depends on your installation and your need for speed control.
For which establishment
The IBV30 is the mixer of the artisan who makes dough quality a selling point and has stabilised production around 20 kg per batch. An artisan pizzeria of 40 to 70 covers that started with a 22 L (IBV20) and wants to step up capacity without changing its quality approach. A head baker in a pizzeria developing high-hydration recipes (emmer, spelt, buckwheat) needing fine speed control for each flour type. A pizza caterer producing for buffets and wanting to finely adjust kneading by the recipe of the day.
Technical specifications
| Reference | IBV30 |
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| Type | Variable-speed spiral mixer, fixed head, fixed bowl |
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| Bowl capacity | 32 litres |
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| Power | 1100 W |
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| Supply | 230V single-phase |
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| Drive | Yes — continuously variable speed |
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| Dimensions (W × D × H) | 430 × 750 × 810 mm |
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| Weight | 25 kg |
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| Price excl. VAT | €2,580 |
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What restaurateurs ask
- Why is the IBV30 1100 W when the IBM30 (32 L, 1 speed) is 1300 W?
- Power is tied to motor design and supply. The IBM30 (3-phase 400V, 1300 W) and IBV30 (single-phase 230V, 1100 W) have different architectures. In practice, 1100 W is enough for 20 kg of pizza dough with a drive: the drive optimises motor torque by adjusting speed rather than forcing at fixed power. On 20 kg, 1100 W is perfectly suited.
- IBV30 (variable speed, €2,580) or IBT302V (2-speed, €2,375) — which to choose?
- This choice depends on your installation and need. The IBT302V (3-phase 400V, 2-speed, €2,375) is cheaper and flexible, but needs 3-phase and offers only two speed levels. The IBV30 (single-phase 230V, variable, €2,580) costs €205 more, runs on a standard socket, and allows continuous speed control — ideal for high hydrations. If you are single-phase and want precision, the IBV30 is the right choice.
- Is the IBV30 suitable for producing Neapolitan pizza doughs at 75-78% hydration?
- Yes — it is precisely for this kind of use that a drive is useful. The recommended protocol: very low speed for 5 minutes for incorporation (flour + water at 75% hydration with no spray), gradual ramp over 3-4 minutes, then development speed for 10-12 minutes. Without a drive, highly hydrated dough can be hard to incorporate cleanly at fixed speed. With the IBV30's drive, each phase is controlled.
Weight: 25 kg. 230V single-phase 16 A connection. Delivery on request — contact us for lead times via the contact form.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee, extended guarantee available. MFF technical support and spare parts. Delivery 48–72h mainland France.
